My proto-sister-in-law sends me all sorts of delicious and healthy recipes that please the tummies of our boys. Her pecan-crusted halibut with a dijon cream sauce was AMAZING, and this chipotle chili was hearty, complex, spicy and perfect for a cold night. Plus, it makes enough to freeze the leftovers.
I think the secret ingredient is the cocoa powder. Or the red wine. Or perhaps all those chipotle chilies in adobo. Or maybe the fact that I ground my own coriander seeds!
People kept telling me that spices are best freshly ground, like coffee, but I never tried it. Luckily, I have an old coffee grinder that worked perfectly for this. Wow – freshly ground spices are way more pungent than whatever we buy bottled in the store.
I like chilis that have big chunks of stew meat in them, as this one did. I happened to have some beef stew meat in the freezer from Safeway’s discount food bin.
It also had two kinds of beans and called for Spanish chorizo. I subbed that out for Mexican chorizo, which has the texture of ground beef and is super spicy. It added a different texture and I liked it, but will try the more solid, Spanish kind next time.
This soup cooks for at least an hour and a half, so make sure you have the time before starting it. We topped ours with avocado, sour cream and shredded cheddar cheese.
Made with my boyfriend’s famous Mexican cornbread (pimentos, green chilies, cheese, etc.).
Even those of us with the biggest appetites couldn’t have more than one bowl!
Merissa’s chipotle chili
* 2 links Spanish chorizo sausage (about 6 1/2 ounces), thinly sliced
* 1 1/2 pounds beef stew meat
* 1 1/2 cups chopped onion
* 4 garlic cloves, minced
* 1 (7-ounce) can chipotle chiles in adobo sauce
* 3 tablespoons tomato paste
* 2 teaspoons sugar
* 1 teaspoon salt
* 2 teaspoons unsweetened cocoa
* 1 teaspoon ground coriander
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1 cup dry red wine
* 1/4 cup fresh lime juice
* 2 (14-ounce) cans less-sodium beef broth
* 1 (28-ounce) can whole tomatoes, undrained and chopped
* 2 tablespoons masa harina
* 2 (15-ounce) cans pinto beans, rinsed and drained
* 1 (15-ounce) can black beans, rinsed and drained
Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.
Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.